Sometimes the simplest hacks hit the hardest. Adding a teaspoon of butter and a teaspoon of sriracha to a Yukgaejang cup ramyeon transforms a basic convenience store snack into something genuinely rich, creamy, and spicy. The butter melts into the broth and adds body, while the sriracha brings a tangy heat that rounds out the beefy Yukgaejang flavour. This hack is credited to @haru_meals_.

Ingredients

  • 1 Yukgaejang cup ramyeon
  • Hot water
  • 1 tsp butter (salted or unsalted)
  • 1 tsp sriracha sauce

Singapore Swap

Yukgaejang cup ramyeon (the spicy beef flavour in the red cup) is available at Don Don Donki, Korean marts along Tanjong Pagar, and most FairPrice outlets in the instant noodle aisle. For sriracha, the Huy Fong rooster bottle is stocked at every FairPrice and Sheng Siong. SCS or Anchor salted butter from any supermarket works perfectly — even those small single-serve butter pats from a hotel breakfast will do in a pinch.

Instructions

  1. Open the Yukgaejang cup noodles and add the seasoning packet that comes inside.
  2. Pour boiling water up to the fill line marked inside the cup. Cover with the lid and let the noodles cook for 3-4 minutes.
  3. Drop in 1 teaspoon of butter and 1 teaspoon of sriracha directly into the hot broth.
  4. Stir everything together until the butter melts completely and the broth becomes noticeably richer and creamier in colour and texture.

Tips

Salted butter gives a slightly better result than unsalted because it seasons the broth as it melts, but either works fine.

Start with 1 teaspoon of sriracha and add more to taste — the Yukgaejang base is already spicy on its own, so the sriracha compounds the heat.

This hack works with other cup ramyeon flavours too, but the beefy Yukgaejang pairs especially well with the richness of butter and the vinegar tang of sriracha.